Eat ~ Build ~ Grow, something good

Gooey Gluten-Free / Dairy Free Pineapple Cake

It’s not often that I see a food posting on some social networking thing and immediately run off to make it.
But, that’s kinda, sorta, exactly what happened here.

Food.Com shared a photo of a “Do Nothing” Cake. And. if you know my baking skills, that sounded right up my alley.

Here’s the thing – the recipe is stupid simple. So whether you do the original from them (click on the name to follow their link) or try my Gluten-Free version – you aren’t going to have a lot of time or effort invested in it… so, in that sense, it’s definitely a doer.

And, if the STUFF-MY-FACE-TIL-I-HIT-A-SUGAR-OVERDOSE actions of earlier this evening are any indication, anyone you make this for will think you hung the moon, or name a street after you, or lay beds of roses at your feet.

Strain 1 can of the pineapple, leave the other full juice
Mix all the cake ingredients into the large mixing bowl and stir well to incorporate and eliminate all lumps
Grease the baking pan with the oil
Pour in the batter, dust the top with nutmeg, and place in the oven
Place a tin foil tent over the cake to reduce over browning
Bake at 350 for 45 to 50 minutes. (This is based on my particular elevation. You’ll need to start watching it at 30 minutes. The cake is done when the center of the cake is firm and set.)
As soon as the cake comes out of the oven, pour all of the icing (See below for those instructions) over the cake and allow it to soak in.
Cool to room temperature before serving.

For the Icing:

Over high heat, bring the coconut oil, coconut milk, and sugar to a boil
Reduce to medium , add the coconut and pecans, and allow to reduce by 1/3
Once it has thickened, set it off the heat and wait for the cake to be ready.

4 Comments

Hey, Toby — four-fifths of my kids have gone on a Paleo-esque kick, gluten- and pretty-much-everything-else-good-free. Do you know if I could substitute stevia or similar for the sugar? (And I agree — this looks like a single-serving recipe.)

Hey Ann! Here’s the thing – things that aren’t sugar typically aren’t going to behave like sugar. That being said. You can cook with stevia, but it isn’t going to thicken up at all very well. If you are doing Paleo – try using Coconut Palm Sugar (paleo) which is supposed to do better than a lot – plus they get the benefit of added fiber – there is a ratio adjustment that’s going to depend on what you’re doing with it (numerous paleo sites on the web can give you those) and you can look into using Monk Fruit Sugar (zero calories) Monk Fruit in the Raw carries a line of – it’s supposed to be a one / one exchange for sugar in cooking. To be honest, I’ve never tried it as I just found it the other day.

Thanks for the suggestions. I know there’s some cooking chemistry involved when the sugar gets all carmelly and thick — it’s not just a taste substitution, like in your coffee. I just acquired some xanthan gum, which I might try to provide the thickness the stevia cannot. Or I might just let them watch me eat a hot-fudge sundae.